1. Preheat oven to 200 C/180 C fan-forced. Lightly grease a 20cm square cake pan.

2. Combine flour, baking powder and sugar in a large bowl. Make a well in the centre. Whisk together eggs, yogurt, butter, vanilla and pulp in a jug. Pour into well and stir until combined (do not overmix).

3. Pour mixture into prepared pan. Bake for 25 minutes until cake springs back when lightly touched and a skewer comes out clean. Cool 5 minutes in pan; turn out onto a wire rack. While still slightly warm, spread with Passionfruit Icing and allow to set.

Passionfruit icing
Great for cupcakes and teacakes.
Makes about 1 cup
Preparation: 5 minutes

11⁄2 cups icing sugar mixture, sifted
1⁄4 cup strained passionfruit pulp

Combine sugar and pulp in a heatproof bowl over a saucepan of simmering water. Stir until smooth and warm. Return a few of the passionfruit seeds to icing, if you like. Pour icing over cake and spread quickly to
edges, allowing it to drip down the sides. Stand until set.